Wishing everyone a blessed, happy, prosperous and most importantly great of health in this year of the golden ram.
Xin Nian Kuai Ler!
Gong Hei Fatt Choy!!!
Showing posts with label CNY. Show all posts
Showing posts with label CNY. Show all posts
Thursday, 19 February 2015
Wednesday, 18 February 2015
Tefal: Families that Eat Together, Stick Together
Tonight, all Chinese will gather for a reunion dinner and it will not be short of rice. Rice is something that hold abundance in food hence every household will ensure that their rice bin will be filled to the brim to usher in the new year. It also signify the whole year will be filled with food too!
At work, I have the opportunity to worked with a few Tefal rice cooker models and I really have to vouch that the rice turned out fluffy and perfect. Well that too if you stick to the tips and tricks. Tefal have some here together with some interesting information.
Those who are travelling back to celebrate the new year with a reunion dinner tonight, have a safe trip home ;-)
At work, I have the opportunity to worked with a few Tefal rice cooker models and I really have to vouch that the rice turned out fluffy and perfect. Well that too if you stick to the tips and tricks. Tefal have some here together with some interesting information.
Those who are travelling back to celebrate the new year with a reunion dinner tonight, have a safe trip home ;-)
Wednesday, 14 January 2015
Ushering The Year of Ram With Pineapple Tarts Using SCS Butter
Sorry to disappoint... been slacking yet again. Yeah right. I ought to be shot for promising something that I could not deliver. However, this post is something close to our hearts. It's our love affair with SCS Butter, particularly Capn't Hook. There's always this withdrawal syndrome in him when he see his slab of salted SCS butter has grown smaller in size. Hence, I always have a block or two in the freezer on stand by. He loves it with kaya... almost an everyday affair for him spreading kaya and SCS butter on the bread that I made these days.
There are many ignorant consumer, really, even these days. Just when I thought our consumer these days are well read or informed. How I found out is based on the participants who came for classes... we tend to get questions like what brand of butter and where do we get them etc. We are surprised that many have thought butter-like-blocks labelled as "butter blend" are 100% butter. When we informed them that they're blended with vegetable oil, their reply would generally be "Ohhh no wonder they're so much cheaper!!!".
And so here I am, informing you that anything that is labelled as butter blend IS NOT 100% butter. If you're making cookies especially, I doubt you could get that special butter aroma and texture for cookies made with real butter. Also, please... try not to use margarine. I have to agree to this lady who always tell me "If you plan to eat something laden with calories, make it a good one" hehe... so butter it is!
Christmas and New Year have gone by and by now, when you walk into any malls or shops, you'll be greeted by a sea of red. It's time to usher in the Lunar New Year. As Chinese is always particular with good wishes and prosperity, pineapple tarts tend to be a must in almost every household as pineapple is known as "ong lai" in Hokkien language which means prosperity come literally.
I still remember my aunty showing my mother how to make pineapple tart once when I was really young. Maybe being wai sek (gluttony), even after so many years, I still remember the measurement for the pastry. It's just merely one pound of flour and one pound of SCS butter, no less.
In the recent years, pineapple tarts have revolved into many patterns but what is interesting this time round is SCS Butter have came up with 8 varieties of them, not only in terms of looks but flavours as well. They are Pineapple Cream Cheese, Pecan Pineapple, Berrylicious Pineapple, Chocolate Brownie Pineapple, Caramel Pineapple, Creamy Mango and Pineapple White Chocolate, Oatmeal Pineapple, and Green Tea Pineapple.
SCS Butter is giving away the booklet containing these recipes at selected supermarkets this month onwards. There will also be an online-driven pineapple tart contest. Just watch out for the announcements on their Facebook page. To make things easier since describing in words can be quite challenging, there are videos on how to make these tarts on SCS Butter YouTube Channel.
SCS Butter is kind enough to share these recipes so here they are. Just click on the respective picture and download them via flickr.
For the full booklet, check out the album here. Thank you SCS Butter Malaysia to make this happen.
There are many ignorant consumer, really, even these days. Just when I thought our consumer these days are well read or informed. How I found out is based on the participants who came for classes... we tend to get questions like what brand of butter and where do we get them etc. We are surprised that many have thought butter-like-blocks labelled as "butter blend" are 100% butter. When we informed them that they're blended with vegetable oil, their reply would generally be "Ohhh no wonder they're so much cheaper!!!".
And so here I am, informing you that anything that is labelled as butter blend IS NOT 100% butter. If you're making cookies especially, I doubt you could get that special butter aroma and texture for cookies made with real butter. Also, please... try not to use margarine. I have to agree to this lady who always tell me "If you plan to eat something laden with calories, make it a good one" hehe... so butter it is!
Christmas and New Year have gone by and by now, when you walk into any malls or shops, you'll be greeted by a sea of red. It's time to usher in the Lunar New Year. As Chinese is always particular with good wishes and prosperity, pineapple tarts tend to be a must in almost every household as pineapple is known as "ong lai" in Hokkien language which means prosperity come literally.
I still remember my aunty showing my mother how to make pineapple tart once when I was really young. Maybe being wai sek (gluttony), even after so many years, I still remember the measurement for the pastry. It's just merely one pound of flour and one pound of SCS butter, no less.
In the recent years, pineapple tarts have revolved into many patterns but what is interesting this time round is SCS Butter have came up with 8 varieties of them, not only in terms of looks but flavours as well. They are Pineapple Cream Cheese, Pecan Pineapple, Berrylicious Pineapple, Chocolate Brownie Pineapple, Caramel Pineapple, Creamy Mango and Pineapple White Chocolate, Oatmeal Pineapple, and Green Tea Pineapple.
SCS Butter is giving away the booklet containing these recipes at selected supermarkets this month onwards. There will also be an online-driven pineapple tart contest. Just watch out for the announcements on their Facebook page. To make things easier since describing in words can be quite challenging, there are videos on how to make these tarts on SCS Butter YouTube Channel.
SCS Butter is kind enough to share these recipes so here they are. Just click on the respective picture and download them via flickr.
For the full booklet, check out the album here. Thank you SCS Butter Malaysia to make this happen.
Wednesday, 10 March 2010
Stir-fried Leeks, Arrow Heads and Minced Meat
**Non-Halal**
Made this on the 2nd day of CNY. I usually cook leek and arrowheads (ngar ku) with siew yuk (roasted pork) but I did not have any roasted pork so made do with minced pork instead, I supposed minced chicken meat can be used as well.
Sliced and clean leeks into 2" in length. Peel, clean and sliced arrowheads, rinse and drain the water away. Marinaded minced meat with some soy sauce, pepper, a wee bit of sesame oil and some cornflour. Do add a bit of water inside so that the meat is not too tough.
Heat a little oil in a wok and put in the leeks. Fry till they started to turn brown at the edges. Dish up and set aside. Add some oil to the wok again and fry the minced meat till cooked. Add in leek and arrowhead. Pour in some water and let it come to a boil. Pour in oyster sauce to taste and add in a little dark soy sauce for some colour. Add a little sugar to bring out the taste. Cover wok and simmer till arrowhead slices are soften or to the texture you prefered. By then the gravy would have dried up, or you may thicken with some cornstarch solution.
Dish up and serve.
Check out these too:
Stir Fry Roast Pork With Lotus Root And Arrowhead
Stir-Fried Roast Pork With Leek
Made this on the 2nd day of CNY. I usually cook leek and arrowheads (ngar ku) with siew yuk (roasted pork) but I did not have any roasted pork so made do with minced pork instead, I supposed minced chicken meat can be used as well.
Sliced and clean leeks into 2" in length. Peel, clean and sliced arrowheads, rinse and drain the water away. Marinaded minced meat with some soy sauce, pepper, a wee bit of sesame oil and some cornflour. Do add a bit of water inside so that the meat is not too tough.
Heat a little oil in a wok and put in the leeks. Fry till they started to turn brown at the edges. Dish up and set aside. Add some oil to the wok again and fry the minced meat till cooked. Add in leek and arrowhead. Pour in some water and let it come to a boil. Pour in oyster sauce to taste and add in a little dark soy sauce for some colour. Add a little sugar to bring out the taste. Cover wok and simmer till arrowhead slices are soften or to the texture you prefered. By then the gravy would have dried up, or you may thicken with some cornstarch solution.
Dish up and serve.
Check out these too:
Stir Fry Roast Pork With Lotus Root And Arrowhead
Stir-Fried Roast Pork With Leek
Monday, 1 March 2010
Lap Mei Farn (Waxed Meat Rice)
**Non-Halal**
Anyway, I placed the rice with water in the pot, cover with the lid and turn on the stove, I kept my fingers crossed. Woohoo and the rice did cook nicely. Once it's almost cooked through, I lay the lap mei mixture of lap cheung (Chinese sausage), yoon cheung (Chinese liver sausage) and kwai far yuk (an oblong piece of reddish meat almost tasting like bak gua). We don't eat the lap yuk (pork belly) nor the lap ngap (waxed duck) hence I did not put in any. I cooked it for another 10 minutes, well that was the time the base started to burn!!!! LOL sighhh my new stove is wayyy to hot for my liking even I've used the lowest heat.
Thank goodness, it burnt just a little. I just left them covered to finish off cooking in the natural heat. Just before eating, I poured in a mixture of oyster sauce diluted with warm water and some garlic oil. Mix them about and serve the rice dish with blanched baby bok choi.
Wednesday, 24 February 2010
Braised Dao Gan
As with the previous years, we usually have a vegetarian meal on the first day of the lunar new year. I've made another version of Tzai Choy, Sweat and Sour Veaty Bites, and a Braised Dao Gan (a type of layered beancurd skin) dish.
I just made this according to what I have on hand eliminating the usage of a vegetarian oyster sauce since I didn't want to buy one bottle just to make one dish. What I have here is a packet of defrosted dao gan, a handful of soaked dry Chinese mushroom stalks (mushrooms were used for the Tzai Choy), some soaked kei chi (boxthorn/lycium/Chinese wolfberry) and reserve the water, and a bunch of blanched broccoli to line the plate.
Shred the mushroom stalks with fingers (fingernails come in very handy here) into floss like strips and fry them in oil till crispy. Remove and set aside. This look kinda like dried scallops.
Lightly pan fry the dao gan. I've used a non-stick pan to easy frying and did not need to use a lot of oil. Remove and soak up the oil with paper towel.
Using the same pan which should not contain a lot of oil, pour some water including the kei chi water (enough to cover the dao gan), light soy sauce, white pepper powder and wee bit of sugar. Let it come to a boil. Taste and adjust the seasoning accordingly. Put in the dao gan, mushroom stalks (you can leave some to sprinkle on top of the completed dish but I was just too lazy) and kei chi, braise for about 15 mins. Pour in some cornstarch solution to thicken the sauce up slightly.
Dish up and pour dao gan over the broccoli. Serve with rice.
Our First Day of New Year Dish
Tzai Choy Version 2.0
Tzai Choy (Vegetarian Dish) Version 3.0
Vegetarian Dishes for First Day of Lunar New Year
Tzai Choy Version 5.0
I just made this according to what I have on hand eliminating the usage of a vegetarian oyster sauce since I didn't want to buy one bottle just to make one dish. What I have here is a packet of defrosted dao gan, a handful of soaked dry Chinese mushroom stalks (mushrooms were used for the Tzai Choy), some soaked kei chi (boxthorn/lycium/Chinese wolfberry) and reserve the water, and a bunch of blanched broccoli to line the plate.
Shred the mushroom stalks with fingers (fingernails come in very handy here) into floss like strips and fry them in oil till crispy. Remove and set aside. This look kinda like dried scallops.
Lightly pan fry the dao gan. I've used a non-stick pan to easy frying and did not need to use a lot of oil. Remove and soak up the oil with paper towel.
Using the same pan which should not contain a lot of oil, pour some water including the kei chi water (enough to cover the dao gan), light soy sauce, white pepper powder and wee bit of sugar. Let it come to a boil. Taste and adjust the seasoning accordingly. Put in the dao gan, mushroom stalks (you can leave some to sprinkle on top of the completed dish but I was just too lazy) and kei chi, braise for about 15 mins. Pour in some cornstarch solution to thicken the sauce up slightly.
Dish up and pour dao gan over the broccoli. Serve with rice.
Our First Day of New Year Dish
Tzai Choy Version 2.0
Tzai Choy (Vegetarian Dish) Version 3.0
Vegetarian Dishes for First Day of Lunar New Year
Tzai Choy Version 5.0
Saturday, 13 February 2010
Wednesday, 10 February 2010
Double Lou Hei @ Greenview
**Non-Halal**
Funny one has gotten to lou sang or lou hei (tossing of raw fish) earlier and earlier by the year :p Yes my first was a couple of weeks ago at Restoran Green View together with 2 tables of floggers and friends which explained why 2 plates of yue sang (raw fish) were on one table!
The merrymaking went ermmm very loud with lots of yum sengs in between the delish dishes ordered by Frat... We yum seng to practically everything and anything... yes even to the cakes that FBB brought. This went on till the shutters were all down kekeke. Thanks to all whom have made this dinner a great one ;-)
So have you started lou hei for the year?
Restoran Green View
No. 6 & 8 Jalan 19/3
46300 Petaling Jaya
Selangor
Tel: (603) 7958 1076 or 7954 9263
Opening Hours: 11.00am - 11.00pm
Funny one has gotten to lou sang or lou hei (tossing of raw fish) earlier and earlier by the year :p Yes my first was a couple of weeks ago at Restoran Green View together with 2 tables of floggers and friends which explained why 2 plates of yue sang (raw fish) were on one table!
The merrymaking went ermmm very loud with lots of yum sengs in between the delish dishes ordered by Frat... We yum seng to practically everything and anything... yes even to the cakes that FBB brought. This went on till the shutters were all down kekeke. Thanks to all whom have made this dinner a great one ;-)
So have you started lou hei for the year?
Restoran Green View
No. 6 & 8 Jalan 19/3
46300 Petaling Jaya
Selangor
Tel: (603) 7958 1076 or 7954 9263
Opening Hours: 11.00am - 11.00pm
Friday, 30 January 2009
Unlucky Ending, Lucky Beginning
*Super long post ahead for my own rememberance but go ahead and read if you like some drama :p
For the entire day on eve of CNY, I was literally moving around rather mechanically, not knowing what's happening, going to happen but I certain remember what happened! The year of Rat really ended in a bad way starting from 5ish am when my boiboi came to our bedroom. With strong maternal instinct, I opened my eyes the moment he flickered on the light switch of the bathroom. I got up and saw him jumping onto the WC. Boiboi said he wanted to poo and pooed he did.
When he's done, I asked if he would like to sleep with us but he turned me down. He said he's going back to sleep on his bed. Come 6ish am, I have yet to be able to sleep back, boiboi rushed in again and told me he need to poo again. This time he told me it's soft stools.. uh oh, doesn't sound good. Once done, he went back to his room again leaving me tossing and turning. I think I just managed to closed my eyes, at 7ish am, boiboi ran in excitedly calling for me. I opened my bleary eyes and boiboi shoved his palm on my face. Oh dear his dangling bottom incisor finally came off and he's very excited. I asked him to get back to his room for some sleep and sleep he did. And all these... the daddy just sleep thru snoring away, his excuse was he took cough med the night before.
As for myself, enough is enough, I got up and start working on my chores and remove my char siu and pai kuat (pork ribs) marinading in the fridge. I started to wash and cut the ingredients for my tzai choy (vegetarian dish) to be cooked on the first day.
Come 9.45am I chucked in my meat into the oven for roasting which by then boiboi has gotten up. Made him his milk and breakie, continued with my chores and checking on the roasts. Had a late breakie after Capt'n Hook had his. Remove the roasts and let them cool down yada yada...
I have to say my char siu (bbq pork) was pretty good. I tested roasting pork ribs this time using the same marinade which turned out surprisingly good and tender. Recipe here.
As we were to leave home around 12.45pm to my parents for reunion lunch, the fart said he need to poo again. We waited and didn't leave till past 1pm. Reached parents and had a late lunch after the rest of the clan went ahead after I asked them to go ahead without us. Boiboi rushed to the toilet at 2.30pm again just after a couple spoonfuls of his lunch. OK that's it, we'll have to take him to the clinic but on CNY eve, his peads are closed so the next best bet would be hospital emergency.
We got to the hospital around 4.15pm. There were a lot of people at the tiny waiting lounge but only a fraction of them were patients. There was one family, the granny was the patient but the entire clan of son, DIL and 3 grandchildren came along occupied half the seats in the lounge! Come 6pm, we were still waiting! Actually there isn't that many patients nor extreme emergency cases but they have only 3 consultation beds and some of these patients were in there for a long while, perhaps on drips or something.
What was worst, my cat loving boiboi saw a cat outside and he wanted to go over to pat it but I disallowed after seeing that ferocious cat meowing and trying to chase a mummy and her little girl. He stood at the glass sliding door and put his palm out trying to wave at the cat, just when I asked him to stop doing that, I heard his cries for help. Someone came in and activated the sliding door and boiboi's arm got stuck in between the gap!!! I rushed over to help him followed by the daddy and managed to get his arm out. Guess what??? The entire visitors at the lounge just watched except for one Caucasian man came over to offer his help *roll eyes*.
6.05pm we heard the nurse calling for boiboi and went in to let the MO checked him, was done in just 5 mins!!! Duhhh, 2 hours wait for 5 mins consulation. There's nothing major with him, just need to keep him off milk for the next day. After collecting the meds, we rushed off to pick MIL for reunion dinner.
Thank goodness no more diarrhea and got him to sip on his oral dehyration salt. Came home, tucked my boiboi to bed and I continue to cut my soaked dried mushrooms and some other ingredients.
I was very very tired, felt like a zombie. Showered and washed my hair just before midnight but I was too tired to sleep. Watched some telly and ushered in the new year which is surprisingly pretty quiet in my area when last year, it was totally like a war zone.
Come new year, I woke up around 8am and started cooking my version 5.0 of vegetarian dish. Easy peasy.
We went off to MIL place for lunch before heading to my parents then back to my MIL to take her out for dinner and guess whom we met at the mall near home???
It's Uncle Choy hahaha Choy Sun Yeh (God of Prosperity)... I feel LUCKY already!
For the entire day on eve of CNY, I was literally moving around rather mechanically, not knowing what's happening, going to happen but I certain remember what happened! The year of Rat really ended in a bad way starting from 5ish am when my boiboi came to our bedroom. With strong maternal instinct, I opened my eyes the moment he flickered on the light switch of the bathroom. I got up and saw him jumping onto the WC. Boiboi said he wanted to poo and pooed he did.
When he's done, I asked if he would like to sleep with us but he turned me down. He said he's going back to sleep on his bed. Come 6ish am, I have yet to be able to sleep back, boiboi rushed in again and told me he need to poo again. This time he told me it's soft stools.. uh oh, doesn't sound good. Once done, he went back to his room again leaving me tossing and turning. I think I just managed to closed my eyes, at 7ish am, boiboi ran in excitedly calling for me. I opened my bleary eyes and boiboi shoved his palm on my face. Oh dear his dangling bottom incisor finally came off and he's very excited. I asked him to get back to his room for some sleep and sleep he did. And all these... the daddy just sleep thru snoring away, his excuse was he took cough med the night before.
As for myself, enough is enough, I got up and start working on my chores and remove my char siu and pai kuat (pork ribs) marinading in the fridge. I started to wash and cut the ingredients for my tzai choy (vegetarian dish) to be cooked on the first day.
Come 9.45am I chucked in my meat into the oven for roasting which by then boiboi has gotten up. Made him his milk and breakie, continued with my chores and checking on the roasts. Had a late breakie after Capt'n Hook had his. Remove the roasts and let them cool down yada yada...
I have to say my char siu (bbq pork) was pretty good. I tested roasting pork ribs this time using the same marinade which turned out surprisingly good and tender. Recipe here.
As we were to leave home around 12.45pm to my parents for reunion lunch, the fart said he need to poo again. We waited and didn't leave till past 1pm. Reached parents and had a late lunch after the rest of the clan went ahead after I asked them to go ahead without us. Boiboi rushed to the toilet at 2.30pm again just after a couple spoonfuls of his lunch. OK that's it, we'll have to take him to the clinic but on CNY eve, his peads are closed so the next best bet would be hospital emergency.
We got to the hospital around 4.15pm. There were a lot of people at the tiny waiting lounge but only a fraction of them were patients. There was one family, the granny was the patient but the entire clan of son, DIL and 3 grandchildren came along occupied half the seats in the lounge! Come 6pm, we were still waiting! Actually there isn't that many patients nor extreme emergency cases but they have only 3 consultation beds and some of these patients were in there for a long while, perhaps on drips or something.
What was worst, my cat loving boiboi saw a cat outside and he wanted to go over to pat it but I disallowed after seeing that ferocious cat meowing and trying to chase a mummy and her little girl. He stood at the glass sliding door and put his palm out trying to wave at the cat, just when I asked him to stop doing that, I heard his cries for help. Someone came in and activated the sliding door and boiboi's arm got stuck in between the gap!!! I rushed over to help him followed by the daddy and managed to get his arm out. Guess what??? The entire visitors at the lounge just watched except for one Caucasian man came over to offer his help *roll eyes*.
6.05pm we heard the nurse calling for boiboi and went in to let the MO checked him, was done in just 5 mins!!! Duhhh, 2 hours wait for 5 mins consulation. There's nothing major with him, just need to keep him off milk for the next day. After collecting the meds, we rushed off to pick MIL for reunion dinner.
Thank goodness no more diarrhea and got him to sip on his oral dehyration salt. Came home, tucked my boiboi to bed and I continue to cut my soaked dried mushrooms and some other ingredients.
I was very very tired, felt like a zombie. Showered and washed my hair just before midnight but I was too tired to sleep. Watched some telly and ushered in the new year which is surprisingly pretty quiet in my area when last year, it was totally like a war zone.
Come new year, I woke up around 8am and started cooking my version 5.0 of vegetarian dish. Easy peasy.
We went off to MIL place for lunch before heading to my parents then back to my MIL to take her out for dinner and guess whom we met at the mall near home???
It's Uncle Choy hahaha Choy Sun Yeh (God of Prosperity)... I feel LUCKY already!
Friday, 15 February 2008
Chinese New Year Goodies
I just got hit by the lazy bug!!! So today only showing some Chinese New Year goodies. With the exception of the chocolate chip cookies, the rest were given to me by friends and relatives. Did you see those carrots??? They're another form of pineapple tarts made by my friend!!! Clever huh? The stems are dyed almond nibs.
Technorati Tags:
chinese new year + 
malaysian food
Friday, 2 March 2007
Review: Fatty Sang Restaurant
**Non-Halal Post**
My brother took my parents to this dai chau (stir-fry place located in a coffee shop) sometime back and my parents are hooked. The name on the signboard is Fatty Sang. In the day time, it's a normal coffee shop with a few stalls selling noodles. We love the claypot noodles here especially the dry yee meen.
The reasons my parents are hooked were: One - because of good food, Two - attentive and friendly service and Three - the lady boss is very good in recommending dishes and very accommodative, always give my parents the best price. Well, I supposed these are the best formula to win patrons over.
I've gone there many times but never got round to take any pics but I managed to do so on Wednesday, hence I'm going to a quickie post here today.
There are no fixed menu here and they recommend dishes based on what ingredients they have for the day plus the best thing here is every week they will have new dishes. We hardly get repeats haha... so I won't be able to recommend what are their specialities so just ask the lady boss ok.
What we have that day was Salmon Yue Sang (RM38) which is pretty good, got complimentary fish slices.
Steamed Prompet in Soy Sauce... fresh and the soy sauce tasted superb.
Mom requested this after tasting it a few days back. It's basically steamed Japanese beancurd topped with minced meat. There is a hai par (crab meat style) gravy poured over the beancurds. One of the better hai par I've tasted in a long time with fresh crab meat and not starchy at all.
Stir Fry Belacan Style Sweet Potatoes Shoots... lots of wok hei (breath of the wok) but a tad salty for us since we usually have bland food at home. Great with rice.
This was special for the day... not available all the time cos they need to marinate the pork ribs for long hours. I've tried many pork ribs in different style, so far, all have been tasty.
Another new dish... basically boneless chicken meat arranged in between ham slices and black Chinese mushrooms with a hien (light starch gravy) over them accompanied by brocolli. Not too bad. Something different from a dai chau haha.
Fatty Sang usually serves complimentary soup and dessert (either fresh fruits or agar-agar) for dinner. This round they gave us the whole cake of agar-agar as the lady boss said she made a lot that day, otherwise they'll serve cut pieces in a plate. I liked it this time cos its not too sweet and there are hints of pandan and gula melaka. According to lady boss, she uses the agar powder from Thailand which gave a better texture than those agar strips.
Portions were for 6 adults and with 3 bowls of rice, it costed around RM160.00 only!!! Very reasonable plus they did not charge the tea since my dad brought his own tea leaves. The lady boss very cincai (easy going) one! Definitely a more scrumptious meal than on Sunday...
Fatty Sang is located across the road from Tai Thong Odeon, Kepong Baru. Opens for dinner only.
Fatty Sang Restaurant
Technorati Tags:malaysian food + 
Yee Sang
My brother took my parents to this dai chau (stir-fry place located in a coffee shop) sometime back and my parents are hooked. The name on the signboard is Fatty Sang. In the day time, it's a normal coffee shop with a few stalls selling noodles. We love the claypot noodles here especially the dry yee meen.
The reasons my parents are hooked were: One - because of good food, Two - attentive and friendly service and Three - the lady boss is very good in recommending dishes and very accommodative, always give my parents the best price. Well, I supposed these are the best formula to win patrons over.
I've gone there many times but never got round to take any pics but I managed to do so on Wednesday, hence I'm going to a quickie post here today.
There are no fixed menu here and they recommend dishes based on what ingredients they have for the day plus the best thing here is every week they will have new dishes. We hardly get repeats haha... so I won't be able to recommend what are their specialities so just ask the lady boss ok.
What we have that day was Salmon Yue Sang (RM38) which is pretty good, got complimentary fish slices.
Steamed Prompet in Soy Sauce... fresh and the soy sauce tasted superb.
Mom requested this after tasting it a few days back. It's basically steamed Japanese beancurd topped with minced meat. There is a hai par (crab meat style) gravy poured over the beancurds. One of the better hai par I've tasted in a long time with fresh crab meat and not starchy at all.
Stir Fry Belacan Style Sweet Potatoes Shoots... lots of wok hei (breath of the wok) but a tad salty for us since we usually have bland food at home. Great with rice.
This was special for the day... not available all the time cos they need to marinate the pork ribs for long hours. I've tried many pork ribs in different style, so far, all have been tasty.
Another new dish... basically boneless chicken meat arranged in between ham slices and black Chinese mushrooms with a hien (light starch gravy) over them accompanied by brocolli. Not too bad. Something different from a dai chau haha.
Fatty Sang usually serves complimentary soup and dessert (either fresh fruits or agar-agar) for dinner. This round they gave us the whole cake of agar-agar as the lady boss said she made a lot that day, otherwise they'll serve cut pieces in a plate. I liked it this time cos its not too sweet and there are hints of pandan and gula melaka. According to lady boss, she uses the agar powder from Thailand which gave a better texture than those agar strips.
Portions were for 6 adults and with 3 bowls of rice, it costed around RM160.00 only!!! Very reasonable plus they did not charge the tea since my dad brought his own tea leaves. The lady boss very cincai (easy going) one! Definitely a more scrumptious meal than on Sunday...
Fatty Sang is located across the road from Tai Thong Odeon, Kepong Baru. Opens for dinner only.
Fatty Sang Restaurant
Technorati Tags:
malaysian food + Yee SangWednesday, 28 February 2007
Child's Play
Guys, remember these stuff??? Errr I mean those who are around my age *ahem*
I can't believed that they still have these two types of fireworks in the market. I was kinda surprised when my mom showed me the bag of fireworks and sparklers that her neighbour's grandchild had given to my boiboi last week. I just have to snap the pics haha... I remember my dad had bought these two types of fireworks for us to play during Chinese New Year. Come to think of it, goodness it's close to 20 over years ago haha adoiii... I feel so old right now!
Anyhow, the results ain't the same as before. That lousy tank gave a short spurt of fireworks before it died and that chicken gave such a loud noise but hey... how come no egg was laid??? Wahliau kena tipu (got cheated in Malay) like that!!!
Technorati Tags:
Chinese New Year
I can't believed that they still have these two types of fireworks in the market. I was kinda surprised when my mom showed me the bag of fireworks and sparklers that her neighbour's grandchild had given to my boiboi last week. I just have to snap the pics haha... I remember my dad had bought these two types of fireworks for us to play during Chinese New Year. Come to think of it, goodness it's close to 20 over years ago haha adoiii... I feel so old right now!
Anyhow, the results ain't the same as before. That lousy tank gave a short spurt of fireworks before it died and that chicken gave such a loud noise but hey... how come no egg was laid??? Wahliau kena tipu (got cheated in Malay) like that!!!
Technorati Tags:
Chinese New Year
Saturday, 17 February 2007
Kung Hei Fatt Choy
Wishing everyone a joyous Chinese New Year. May this year brings us loads of prosperity, good luck and most importantly the best of health!!!
Kung Hei Fatt Choy!
Monday, 12 February 2007
Waxed Meat Glutinous Rice
**Non-Halal Post**
Chinese New Year is approaching and one can see all sorts of waxed meats (lap mei in Cantonese) available in the market. For detailed explaination, check out boo_licious latest post on waxed meats. I've tasted a fabulous version of lap mei farn (waxed meat rice) using glutinous rice at Hakka Restaurant along Jalan Kia Peng. I have been hankering for it as this dish is usually available during Chinese New Year. Since we're not going to the restaurant anytime soon, I decided to cook some just to try out. I've never cooked this dish before and was too lazy to dig out any book or search in the net for the recipe. Simply hentam (work) my way thru.
I soaked some glutinous rice in some water for a few hours. Sliced a few types of waxed meat - duck thigh, yoon cheung (Chinese liver sausage), lap cheung (Chinese sausage) and err Kwai Fa yuk (I think... which is a thick slice of meat reddish in colour). Steamed them and scooped away the oil.
Mixed in some oyster sauce, dark soy sauce, salt and pepper into the drained glutinous rice. Steamed till cooked.
To assemble, placed the waxed meat, soaked Chinese mushroom and dried shrimps at the bottom of a lightly oiled heat proof bowl. I've also experimented by lining the bowl with aluminium foil before oiling just to test if the rice would stick to the bowl or not. Actually both ways also worked - no rice got stuck on the bowl nor the foil. Would be great if I can find some lotus leaves. I wonder if banana leaves would work as well?? Hahaha... since this was just an experiment, I did this using rice bowl as individual portion.
Scooped in the steamed rice onto the meat. Covered the top of the bowl with more foil. Steamed for another 20 - 30 minutes.
The verdict - not good at all since this was my lazy way haha. Lack of oommph!!!!
I will try the not so lazy method soon. Most likely, I'll fry some chopped shallots with the dried shrimps in some oil. Fry till the shallots turned golden brown before pouring in the soaked glutinous rice. Will add in oyster sauce, dark soy sauce, salt, a wee bit of sugar and a dash of cooking wine. Mix thoroughly. I think mixing in the juice that came out from the steamed waxed meat will give the rice the ultimate ommph but I'll remove the oil first. The rest will be more of less the same as above but I'll steam it without the aluminium covering.
So what do you think? Would this way work better or do you have any tips or suggestions?
Technorati Tags: glutinous rice + waxed meats + Chinese New Year
Chinese New Year is approaching and one can see all sorts of waxed meats (lap mei in Cantonese) available in the market. For detailed explaination, check out boo_licious latest post on waxed meats. I've tasted a fabulous version of lap mei farn (waxed meat rice) using glutinous rice at Hakka Restaurant along Jalan Kia Peng. I have been hankering for it as this dish is usually available during Chinese New Year. Since we're not going to the restaurant anytime soon, I decided to cook some just to try out. I've never cooked this dish before and was too lazy to dig out any book or search in the net for the recipe. Simply hentam (work) my way thru.
I soaked some glutinous rice in some water for a few hours. Sliced a few types of waxed meat - duck thigh, yoon cheung (Chinese liver sausage), lap cheung (Chinese sausage) and err Kwai Fa yuk (I think... which is a thick slice of meat reddish in colour). Steamed them and scooped away the oil.
Mixed in some oyster sauce, dark soy sauce, salt and pepper into the drained glutinous rice. Steamed till cooked.
To assemble, placed the waxed meat, soaked Chinese mushroom and dried shrimps at the bottom of a lightly oiled heat proof bowl. I've also experimented by lining the bowl with aluminium foil before oiling just to test if the rice would stick to the bowl or not. Actually both ways also worked - no rice got stuck on the bowl nor the foil. Would be great if I can find some lotus leaves. I wonder if banana leaves would work as well?? Hahaha... since this was just an experiment, I did this using rice bowl as individual portion.
Scooped in the steamed rice onto the meat. Covered the top of the bowl with more foil. Steamed for another 20 - 30 minutes.
The verdict - not good at all since this was my lazy way haha. Lack of oommph!!!!
I will try the not so lazy method soon. Most likely, I'll fry some chopped shallots with the dried shrimps in some oil. Fry till the shallots turned golden brown before pouring in the soaked glutinous rice. Will add in oyster sauce, dark soy sauce, salt, a wee bit of sugar and a dash of cooking wine. Mix thoroughly. I think mixing in the juice that came out from the steamed waxed meat will give the rice the ultimate ommph but I'll remove the oil first. The rest will be more of less the same as above but I'll steam it without the aluminium covering.
So what do you think? Would this way work better or do you have any tips or suggestions?
Technorati Tags: glutinous rice + waxed meats + Chinese New Year
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